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Effect of osmotic agent and vacuum application on mass exchange and qualitative parameters of osmotically dehydrated strawberries
(Institute of Food Science & Technology (IFST), 2023)
Glass transitions and shrinkage during drying and storage of osmosed apple pieces
(ELSEVIER SCIENCE BV, 1998)
The relationship between shrinkage during drying and 'glass'-'rubber' transitions of apple tissue was studied. Our results did not indicate that structural collapse of apple pieces can be reduced by diminishing the difference ...
Osmotic dehydration of raspberries with vacuum pretreatment followed by microwave-vacuum drying
(ELSEVIER SCI LTD, 2010)
Osmotic Dehydration Of Yellow Melon Using Red Grape Juice Concentra
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2016)
Osmotic Dehydration Of Yellow Melon Using Red Grape Juice Concentrate
(Soc Brasileira Ciencia Tecnologia AlimentosCampinas, 2016)
Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum
(Wiley-blackwell Publishing, IncMaldenEUA, 2011)
Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum
(Wiley Blackwell Publishing, Inc, 2011-02)
The influence of vacuum time and solution concentration on mass transfer and mechanical properties of osmodehydrated melon cubes has been studied. Pulsed vacuum osmotic dehydration (PVOD) was carried out at 30 °C for 4 h, ...
Optimisation of osmotic dehydration process of guavas by response surface methodology and desirability function
(Wiley-blackwellMaldenEUA, 2012)
Effects of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue
(ELSEVIER SCIENCE BV, 1998)
HTST blanching of apple pieces caused PPO inactivation and sample softening. PPO inactivation was minimal during immersion in water at 40 degrees C, but it increased with temperature after 15 min exposure at 55 to 65 degrees ...